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Birinda as we call in Konkani and kokum in hindi is a
tropical fruit which has a tangy flavour and filled with vitamin C. As kids we
grew up drinking Birinda kadi in the summers. I grew in my mamama’s place until
I was 10 years old and there they used to get a big lot of birinda ( I have no
idea from where though as I did not even bother to know and just relish it) and
later she used to use them to make birinda kadi 2 varieties one with coconut
milk and other without coconut milk and rest she sun dried them and then when I
started living separately with my parents Anu(dad) used to get birinda from
central market(main vegetable market in Mangalore) and my mom did the same. And
during all this I remember eating the seeds without biting it as it would leave
a sticky yellow teeth. I was not allowed to eat much of these seeds as mamama
and amma always told it was Pitta/bile yet I loved it. This fruit looks similar to Mangosteen but the uses of both
the fruits are totally different in Mango…

Deleted PostEach time amma or mayi prepares something the first thing wht comes to my mind is Wish Guru was here…. But no worries he will be here soon :)… after a week time I m freee today… so I thought i will get my draft updated…. I kno my drafts keep crying to remove them out there.Hey all I m sorry if I neva visited ur site…. Sometimes I just went thru cudn drop a word… I guess u all understand… I hope U all remember me…. Neva forgot me na???? I always think I shud have lozza followers I shud getta kno many ppl in blogging… nd all shud remember me… :P …. I kno all ya bloggers wish the same… I m sure it will be true :)….

Ok now to the recipe…Biscuit Ambado is one of Amchis fav’s ….I really donno y its called biscuit ambado… if ne one yak no lemme kno ok…Its one of our family fav’s too.. I m not a big fan of it though… Ok I hurry up vth the recipe:E needUrad dal- 2 cups (soaked atleast for 5 hrs)Green chillies – 3Curry leaves – 10-12sprigsCoconut thinly shredded or scraped – 4 tbspSa…

This is a quick fix
breakfast and a filling one too. It is a Amchi breakfast made in most of the
households. There are 2 versions of Taushe Idli one is called Cheppe Idli(that
is no spice added and is a little bland) and one more is taushe god idli(which
is sweet version which I will post sometime soon). Today I am posting the
cheppe idli which I have tweeted according to taste. Ingredients: Grated Cucumber - 2 cup Rice rava - 1 cup or 1 cup dosa rice* Grated coconut – ½ cup or a little more will do Green chilli - 2-3 * Oil for greasing idli molds Salt Wash, peel and grate cucumber. Wash the rice rawa and keep aside. Grind green chillies and coconut into a fine paste adding little water. *check notes Add the grated cucumbers,coconut green chilly paste and salt to the rice rawa. Set aside for an hour. No need to add water at this time as the cucumbers will leave its water. After one hour check if the mixture requires water and make it to idli batter consistency. Grease the idli moulds with oil. Pou…

Maavinkayi/Mavinkayi(Raw mangao) tambli is a havyaka cuisine(the one that hail from
Karnataka) I had heard a lot about this during my growing years but never
tasted it as a kid I never preferred curds based dish but things have changed
now I love many dishes which I disliked as a kid. This recipe is adapted from my mom’s recipe. Ingredients:

Raw Mango - 1 (Take a sour one)

1 cup of Grated Coconut

Green chillies - 2

4 curry leaves

1 cup of curds

1 cup of water Method:

• Chop the mango & green chillies and add them to coconut to grind it to a very thin paste.

• Add 1 cups of water to curds and blend it well to make it a thin mixture.

• Now, in a vessel add the ground coconut mixture and curds

• Add salt according to taste. • Mavinakai Tambli is ready to serve. Note: In case you do not find sour Raw mango then add in a small piece of tamarind to give sourness to the tambli. And if your mango is sour there is no need to add any extra souring agent. If you have buttermilk then replace 1 cup cur…

We amchigele(Konkani) people cook almost any part of the
vegetable. May it be chutney or upkari. Most commonly used peel is of
Gosale/ridge gourd to make chutney. I have tried only with this vegetable but
always wanted to experiment so I used Ash Gourd/Kuvale peel and tried chutney
and mind me it was lip smacking. This one is similar to Gosale Sheere Chutney
posted in my blog here. Let’s see what we need to make Kuvale Salli Chutney Skin of 1 small Ash gourd, wash and peel the skin and chop into small pieces 1 dry red chilly 2 green chilly ½ cup coconut fresh or frozen 5-6 cloves of garlic pods peeled (I used large ones) A small piece of sour raw mango or a very small piece of tamarind 1 tsp oil Salt to taste
This is how Kuvale Saali/Ash gourd peel looks like How to prepare chutney: Heat a tsp of oil in a cooking vessel, add garlic pods and red chilly and green chillies and stir fry for a few seconds. In the same vessel, add the ash gourd/kuvale peels (chop them into small pieces) and fry on m…